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“Developed this rich and creamy soup to approximate one I used to have at a restaurant I used to work at long ago. Not sure it's actually Bavarian, but that is what they called it.”
READY IN:
30mins
SERVES:
6
YIELD:
6 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In stock pot, put water, soup base, and Marsala wine over high heat to bring to a boil.
  2. Chop bacon and cook in a separate pan until crisp and drain on paper towels.
  3. Reserve bacon fat in another container.
  4. In 3 Tbsp bacon fat, sauté shallots.
  5. Add cooked bacon and sautéed shallots to stock pot.
  6. Bring back to boil and add the cream cheese.
  7. With a whisk, stir soup over medium heat until cheese is incorporate and hot; do not boil.
  8. Serve.

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